Food Specialties CREAMY SORBET STABILIZER
CREAMY SORBET STABILIZER is FDA approved and meets BRCGS Quality standards.
Product families
Applications
- Confectionery
- Desserts & Fruit Preparations
Product Families
- Stabilizers
Other characteristics
- End Uses
- Icing, Sorbet
- Features
Creamy Texture, Free of Major Allergens, Smooth Texture, Stabilizing
- Functions
- Stabilizer
- Odor
- None
- Flavor
- None
- Markets
- Food & Nutrition
- PACKAGING
- 25 kg cardboard box plastic liner
- Use Levels
- 0.6 %
- Shelf LIfe
- 12 Months
- Ingredient
Locust Bean Gum, Guar Gum, Dextrose, Diglycerides, Monoglycerides, Polysorbate 80
- Technology
- Food Ingredients
- GMO Statement
Due to the dextrose in this product, we cannot guarantee the compliance of this product as not genetically modified or derived from a GMO.
- Packaging Type
- Boxes
- Cases
- Quality Standards
- BRCGS
- General Conditions
The product described in lhis technical dala sheet complies with the regulations of the CIFA.; When used at the recommended usage level, all food addilives used in this product are within the maximum levels as stated by the FDA.; Information presented herein is correct on the date shown on this page. It is the responsibility ofthe user to determine the suitability of this product for use in any jurisdiction or in any application.; The supplier underdesigns to comply with all federal, provincial, and municipal regulations of which it is aware concerning this product; Any change in the formula or manufacturing methods which may alter the performance of this product will be communicated to thc purchascer in writing.
- Storage Condition
- Ambient 12°C to 25°C
- 50% Relative Humidity Maximum
- Delivery Conditions
Ambient 12°C to 25°C; Closed vehicle; Do not ship or store with perfumed goods eg. Detergents, spices
- Food Ingredients Features
- Creamy Texture
- Free of Major Allergens
- Smooth Texture
- Stabilizing
- Food Ingredients Functions
- Stabilizer
- Certifications and Compliance
- CFIA Amenable
- FDA Compliant
- Food and Nutrition Applications
- Icing
- Sorbet
Technical data
Table 1 of 4
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Dispersibility (Above 150 °F) | Complete | — | Visual |
| Foreign Matter | None | — | Visual |
| Particle Size Passing Through (#100 Mesh) | 97 | % | Canadian Standard Sieve Series |
| Particle Size Passing Through (#8 Mesh) | 100 | % | Canadian Standard Sieve Series |
| Sediment | Slight** | — | Visual |
| Solubility | Partial | — | Visual |
| Viscosity (Brookfield RVF at 20 rpm) | 475 | cps | — |
Table 2 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aerobic Plate Count | max. 10000 | per gram | MFHPB-18 / MFHPB-33 |
| Coliform | max. 50 | per gram | MFHPB-35 |
| Yeast and Mold | max. 1000 | per gram | MFHPB-22 / MFHPB-32 |
Table 3 of 4
41 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 385.341 | cal/100g |
| Calories from Saturated Fat | 153.076 | cal/100g |
| Total Fat | 17.967 | g/100g |
| Saturated Fat | 17.008 | g/100g |
| Trans Fat | 0.033 | g/100g |
| Polyunsaturated Fat | 0.041 | g/100g |
| Monounsaturated Fat | 0.615 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium Content | 1.22 | mg/100g |
| Fluoride | 0 | mg/100g |
| Total Carbohydrate | 38.798 | g/100g |
| Dietary Fiber | 5.1 | g/100g |
Allergen Information
15 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Peanut 1 | No | No | No |
| Tree Nuts 1,2 | No | No | No |
| Sesame Seeds | No | No | No |
| Dairy 3 | No | Yes | Yes |
| Eggs | No | Yes | Yes |
| Fish | No | No | No |
| Crustaceans/Shellfish5 | No | No | No |
| Soy Product 4 | No | Yes | Yes |
| Wheat/Gluten | No | Yes | Yes |
| Sulphites | max. 10ppm | Yes | Yes |
| Celery | No | Yes | Yes |
| Lupins | No | No | No |
